CUESA 2017

Back at the Center for Urban Education about Sustainable Agriculture’s Saturday chef program. I’m joined by Channy Laux of Angkor Foods. Angkor brings traditional Cambodian products to market.  Channy makes a traditional tofu and lemongrass stirfry with her homemade saute sauce. And Laura uses the same sauce to introduce EZ Seasoning technique. Buon appetito and… continue reading

Spring into Spring Produce at Harker School Wellness Faire

“Thank you so much Laura! You were amazing as always.” – Filice Insurance.   Back to Harker School in San Jose for their wellness faire – Spring into Wellness. We did three recipes using produce in, or coming into season. Watermelon Radish Rollups 1 watermelon radish 1 container hummus Black olives 1 head frisee lettuce… continue reading

Higher Flavor, Lower Salt, Better Fat with PHI

Two 30 minute classes today with the Public Health Institute in Oakland – EZ Seasoning and Higher Flavor, Lower Salt, Better Fat. Among the recipes we did was Sriracha Glazed Beef and Tofu (adapted for a lower sodium result). We also did a Mushroom Powder Taste Test ( an umami punch with no added sodium)…. continue reading

Eat More Vegetables

Eat More Vegetables teaches how to quick cook veggies with an EZ Seasoning system which encourages creativity while freeing the cook from recipes. EZ Seasonings are combinations that go together quickly. Call it salt and pepper with a college education! Use any seasoning with any vegetable you have on hand, or whatever you just bought… continue reading

Appy Hour with Portola Valley Schools

Portola Valley Unified brought us in for 2 hands on Appy Hour classes, a chance for teachers and administrators to get together and have fun. Classes had 3 hands-on stations.   People enjoyed assembling & grilling their own masterpieces. And the results were delicious! Standing Devils with Pickled Jalapeno and Bacon. Almond Blueberry Hemp Date… continue reading